Rice Noodle Salad with Fried Tofu
Rice Noodle Salad with Fried Tofu - Aromatic culinary journey to Asia
Healthy, because
Even smarter
Nutritional values
Chili peppers give you real power: Their pungent substances boost the metabolism and support fat burning. Peanut kernels and tofu score with plenty of vegetable protein, which the body needs for muscle building, among other things.
The delicious Asian mix is also great to take along and can serve as a healthy office lunch, for example. Poultry fans simply replace tofu with chicken breast fillet, preferably in organic quality.
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 carrots
- 1 chili pepper
- 3 scallions
- 3 Tbsps Rice vinegar
- 1 tsp honey
- 2 Tbsps sesame oil
- 2 Tbsps Peanut oil
- salt
- 15 ozs Rice noodles
- 1 ½ ozs Shelled peanut (3 TBSP.)
- ¾ oz Mung bean sprouts
- 11 ozs Tofu
- 1 Tbsp Canola oil
- 2 Tbsps soy sauce
- 4 sprigs Thai basil
Preparation steps
Peel carrots and cut into fine strips using a vegetable or spiral slicer. Halve chili pepper lengthwise, remove seeds, wash and cut into very thin strips. Clean the spring onions, wash and cut diagonally into thin pieces.
Mix carrots, spring onions and chili strips with vinegar, honey and both oils, season with salt and let stand for 20 minutes.
Meanwhile, soak rice noodles in warm water for 15 minutes. Coarsely chop peanuts and fry in a hot pan without fat over medium heat for 3 minutes. Wash sprouts and drain thoroughly. Cut tofu into slices.
Cook pasta in plenty of boiling salted water for 5 minutes until al dente. Then rinse in cold water, drain and mix with carrot mixture and sprouts.
Heat canola oil in a frying pan. Fry the tofu on both sides for 3 minutes each over medium heat until lightly browned and deglaze with the soy sauce.
Wash basil, shake dry and pluck leaves. Arrange rice noodle salad on plates, sprinkle peanuts and tofu on top and garnish with basil.
